Stir the vinegar with the sugar and salt. Place cucumber slices in a large jar; pour the vinegar mixture overtop. Cover and refrigerate for at least 1 hour or up to 6 hours. Makes 3 cups (750 mL).

Season steaks with salt and pepper. Heat oil in a skillet over medium-high heat. Sear steaks until cooked to medium, about 5 minutes per side. Let rest 5 minutes. Meanwhile, heat Shanghai Sauce to a simmer. Slice steak and toss with heated sauce.